



four and a half stars 86% would make this again
Send to a friendPreheat oven to 350F. Cream butter and sugar, then egg, then vanilla. In separate bowl, sift together remaining dry ingredients. Add alternately to creamed mixture, buttermilk and sifted ingredients. When finished mixing, place bowl in refrigerator, covering the bowl with plastic wrap. Chill 8 hours. Form dough into figure eights, handling the dough as little as possible. Bake on greased cookie sheets for 10 to 15 until just barely brown.
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Sharon in Morris
Nov 21, 2011
Would make this again.
WOW....think its really funny since I see we all are from Morris area...lol.
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Brie in Minooka, IL
Apr 1, 2011
Would make this again.
I LOVE kringla! It is funny that two previous reveiws are from Morris becaue I myslef live in Minooka and Morris is our ultimate rival! They are right though, Kringla is often made around holidays in Grundy County to this day. My recipe varies a little from this one but is generally the same. I make mine smaller so they are almost bite size. My family loves them and I am sure yours will too!
hartcrareecorty in Poland
Mar 10, 2011
Would make this again.
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Jim in Plainfield, IL
Dec 21, 2010
Would make this again.
Wow! I also grew up in Morris, IL and have enjoyed Kringla my entire life. Ouy recipe (sour cream, not buttermilk) has been handed down through the family. My ancestors were among the first to settle in Grundy County in 1834 and Kringla have been a big part of our holidays for generations. My new neighbors and friends LOVE them and ask for them every year.
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A cookie baker in Iowa
Dec 19, 2010
Would make this again.
first time making kringla and this recipe was great- I did substitute crisco for butter. And I think for first timers, it is important to add in the directions that you will need a floured surface to roll the dough